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Okra Recipe (Bonus Post)


First clean your okra. I just hand wash it in the sink, and set the wet okra on a paper towel to wick away the excess moisture. Once the okra is clean cut it into bite sized chunks. I always throw away the tip which was connected to the stalk, since I am a finicky eater. You may be less picky. Once the okra is cut you want to make a batter mixture which is one part flour and one part corn meal. Make as much as you think you need, but I would recommend starting with one half cup of each ingredient. Melt enough shortening in an iron skillet, so that it is deep enough for the first batch of okra to float in. Turn the burner to medium high on a gas stove. Throw all the okra into the batter mix, since okra has it's own slime built into it, there is no need to dip it in any kind of egg or egg-like mixture first. Once the shortening is melted and hot drop some of the battered okra into the grease. I cook it until the white part starts to darken. My mother cooks it until the green part starts to darken, stir at least once, and be warned that each batch takes about 10-15 minutes depending on your preference. Cooking it longer makes it crispier. Place freshly cooked okra on some papers towels (in a bowl or on a plate) to drain the excess grease. Cook rest of okra the same way and enjoy!

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( 1 comment — Leave a comment )
(Anonymous)
Jul. 23rd, 2008 02:38 pm (UTC)
Okra
Yay fried okra! Bonus points for using a cast-iron skillet!
( 1 comment — Leave a comment )

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